A Buttery, Savory One-Pan Dinner Inspired By My Favorite Road Trip Snack

There is nothing fancy about a cheddar brat, and that is precisely why I love one. This Cheddar Brat and Rice Bake is an easy, comforting casserole made with sliced cheddar brats, buttery seasoned rice, onions, and peppers. Everything bakes together in one dish until the rice is tender and has soaked up all that savory flavor from the brats and broth.

We drive back and forth quite a bit to our house in Michigan’s Upper Peninsula, which sits just past the northern Wisconsin border. That means plenty of Wisconsin road trip stops along the way, and one of my guilty pleasures is stopping at KwikTrip for a Johnsonville cheddar brat off the roller.

I already know someone is going to come for me over admitting how much I enjoy a gas station roller brat, but I don’t care. I get my cheddar brat and then head straight for the toppings bar and absolutely deck that thing out. Mustard, onions, whatever looks good that day. I’m not leaving that brat with no toppings.

That little road-trip tradition was the inspiration for this Cheddar Brat and Rice Bake.

It’s exactly the kind of dinner I want on a busy weeknight when I don’t feel like making a bunch of separate things.

An Easy Dinner Made With Cheddar Brats

I used two packages of cheddar brats for this recipe because I wanted plenty of sausage throughout the casserole. We like a hearty dinner around here, and I wanted you to get some brat in almost every scoop.

You do not have to use that much.

If you’re feeding a smaller family, trying to stretch your grocery budget, or simply prefer a higher rice-to-sausage ratio, one package of cheddar brats will work just fine. You don’t need to make any other major changes to the recipe.

I like slicing the brats into substantial pieces rather than very thin slices. They stay juicy and give you those nice bites of sausage throughout the rice.

Why You Should Brown The Brats First

You could technically throw everything into a casserole dish and bake it, but I don’t recommend it.

Browning the sliced cheddar brats first gives them those delicious caramelized edges and leaves behind some flavorful drippings for cooking the onions and peppers.

After removing the browned brats, I add butter to the same skillet and sauté the vegetables. The rice also gets a quick toast in all of that buttery goodness before the liquid is added.

Those few extra minutes make a big difference in the finished casserole.

The Secret Is In The Seasoned Rice

I didn’t want this to be one of those casseroles where everything tastes like cheese and cream of something soup.

The cheddar brats already bring richness, so the rice is seasoned with broth, Worcestershire sauce, Dijon mustard, and simple spices.

The little bit of Dijon doesn’t make the casserole taste overwhelmingly like mustard. Instead, it gives you a subtle nod to that classic brat-and-mustard combination.

The Worcestershire adds another layer of savory flavor that works especially well with the sausage.

When all of that cooks together, the rice absorbs the broth as well as some of the flavor released by the cheddar brats.

Getting The Rice Fully Cooked

This is important.

The casserole needs to be covered tightly while it bakes. The trapped steam is what cooks the rice.

I bake mine at 350°F for approximately 45 minutes.

Ovens, baking dishes, and even brands of rice can behave differently, so check the rice before declaring dinner finished.

The first time I checked mine, the rice wasn’t completely tender yet, but there was still plenty of liquid in the baking dish. I simply covered it again and continued baking until the rice was cooked through.

What If My Rice Is Still Crunchy?

Don’t panic and don’t throw out your dinner.

If the rice is still firm but you can see plenty of liquid in the casserole, cover it tightly again and continue baking.

If the rice is still firm and the casserole looks like it has absorbed most or all of the liquid, add approximately 1/4 to 1/2 cup of hot water, cover tightly and return it to the oven. Continue baking until the rice is tender.

I did not have to add additional water to mine, but it’s an easy fix if your particular rice needs a little more liquid or cooking time.

Once the rice is cooked, I also like to let the covered casserole sit for about 5 to 10 minutes before serving.

Want It Extra Cheesy?

Despite using cheddar brats, I actually didn’t add shredded cheese to my finished casserole.

I thought the cheddar inside the sausage provided plenty of cheesy flavor without making the rice heavy.

That being said, if you’re making something called Cheddar Brat and Rice Bake and your immediate thought is, “This needs more cheese,” I respect that.

Once the rice is completely cooked, sprinkle 1 to 1 1/2 cups shredded sharp cheddar cheese over the casserole. Return it to the oven uncovered for approximately 5 to 10 minutes, or until the cheese has melted.

You can also put it briefly under the broiler if you want some browned, bubbly spots. Just keep a close eye on it.

Make This Cheddar Brat Bake Ahead Of Time

This is a great recipe to do some of the work ahead of time, especially if you’re trying to get dinner on the table after work, school, or activities.

You can brown the sliced cheddar brats and sauté the onion and pepper ahead of time. Store everything covered in the refrigerator until you’re ready to assemble the casserole.

If you want to fully assemble it ahead, combine everything in your baking dish, cover tightly, and refrigerate. I prefer doing this only earlier the same day rather than overnight, because uncooked rice sitting in liquid for a long time can start absorbing the broth and affect the final texture.

When you’re ready to cook it, take the casserole out of the refrigerator while your oven heats to 350°F. Because you’re starting with a cold baking dish and cold ingredients, expect it to need additional baking time beyond the standard 45 minutes.

Always check that the rice is completely tender before serving.

You Can Also Bake It Now And Reheat It Later

This may actually be my favorite option for meal prepping this recipe.

Make the casserole completely, allow it to cool, and refrigerate it covered.

When reheating, add a small splash of water or broth if the rice looks dry, cover the dish, and warm it in the oven. Covering it helps create steam and keeps the rice from drying out.

Individual portions also reheat really well in the microwave, making this a good dinner to make when everyone in your house seems to be eating at a different time.

What To Serve With Cheddar Brat and Rice Bake

Because this is a hearty casserole, I would keep the side dishes fresh and relatively simple.

A cucumber salad would probably be my first choice. Something cool, tangy, and vinegary cuts through the richness of the cheddar brats beautifully. I linked a few salads below if you scroll a little bit.

You could also serve this with a simple green salad, creamy coleslaw, vinegar-based cabbage salad, steamed green beans, roasted broccoli, or even sauerkraut.

And if you want to lean all the way into the Wisconsin brat inspiration, put out little bowls of mustard, chopped onions, sauerkraut, and pickles and let everyone dress up their serving however they like.

Basically, create your own little toppings bar at home.

More Easy Baked Rice Recipes

If you like the ease of putting uncooked rice into a baking dish and letting the oven do most of the work, I have a couple of other baked rice recipes you should try. Baked rice is one of my favorite ways to make an easy dinner because the rice cooks right along with all the other ingredients, soaking up the broth, seasonings, and flavors as it bakes.

I’m sharing two more of my baked rice recipes below. Both are great options for busy weeknights, cozy Sunday dinners, or those nights when you want something filling without standing over the stove.

Click each image to go to the recipe.

Frequently Asked Questions

Can I use regular bratwurst?

Regular bratwurst will work. You will obviously lose the cheddar element, so you may want to add shredded cheddar to the casserole at the end.

Do I need two packages of cheddar brats?

No. I used two packages because we like lots of sausage. One package is perfectly fine and makes this a more economical meal.

Can I use a different kind of sausage?

Yes. A smoked sausage or kielbasa should work nicely. Just remember that different sausages have different amounts of salt, so adjust your seasonings accordingly.

Why didn’t my rice cook in 45 minutes?

Different rice brands, ovens and baking dishes can affect cooking time. Make sure your casserole is tightly covered so the steam cannot escape. If there’s still liquid, simply cover and continue baking. If it’s dry and the rice is firm, add 1/4 to 1/2 cup hot water, cover, and continue baking.

Can I add cheese?

Yes. Once the rice is completely cooked, add 1 to 1 1/2 cups shredded cheddar and bake uncovered until melted.

Can I make this ahead?

Yes. You can prep the sausage and vegetables ahead, assemble it earlier in the day, or completely bake the casserole and reheat it later. For the most predictable rice texture, my preference is to completely cook it ahead and then reheat it.

What kind of rice should I use?

Use regular long-grain white rice, not instant or Minute Rice. Different varieties of rice require different amounts of liquid and cooking times, so changing the rice may require adjusting the recipe.

Salads To Serve With Cheddar Brat and Rice Bake

This Cheddar Brat and Rice Bake is hearty and savory, so I love serving it with something fresh and crisp on the side. A cool cucumber salad, tangy vinegar-based salad, or simple crunchy vegetable salad helps balance out the richness of the cheddar brats and buttery rice. I gathered some of my favorite salad recipes below that would be perfect alongside this dinner. Browse through the gallery and pick whichever one sounds good to you!

Just click the image and you’ll go right to the recipe page.